Crumiri Siciliani
Bring a taste of Sicily to your table with *Crumiri Siciliani*, a delightful Italian cookie recipe that strikes the perfect balance between buttery richness and zesty brightness. Made with a unique blend of fine cornmeal and all-purpose flour, these cookies boast a tender, crumbly texture that's complemented by the aromatic hints of vanilla and fresh lemon zest. Piped into charming S-shaped or crescent designs, they bake up golden and irresistible in just 12–15 minutes. Whether dusted with powdered sugar or enjoyed as is, these traditional Sicilian treats are perfect for pairing with coffee or tea. Quick to prepare and easy to store, *Crumiri Siciliani* are an irresistibly elegant addition to any dessert platter or afternoon snack.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 100 grams cornmeal (fine grind)
- 150 grams all-purpose flour
- 125 grams unsalted butter, softened
- 100 grams granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 1 teaspoon baking powder
- 1 tablespoon milk (if needed)
- 2 tablespoons powdered sugar (optional, for dusting)
Instructions
Preheat your oven to 180°C (356°F) and line a baking sheet with parchment paper.
In a mixing bowl, combine the cornmeal, all-purpose flour, and baking powder. Set aside.
In a separate larger bowl, cream the softened butter with the granulated sugar until light and fluffy.
Add the egg, vanilla extract, and lemon zest to the butter-sugar mixture, mixing well to combine.
Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. If the dough is too stiff, add 1 tablespoon of milk and mix until pliable.
Transfer the dough to a piping bag fitted with a large star nozzle. Alternatively, you can use a cookie press. Pipe the dough into S-shaped or crescent-shaped cookies directly onto the prepared baking sheet.
Bake in the preheated oven for 12–15 minutes, or until the edges of the cookies are lightly golden.
Allow the cookies to cool completely on a wire rack. If desired, dust with powdered sugar before serving.
Store the cookies in an airtight container for up to 5 days.
Nutrition Facts
Calories |
120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.7 g | 7% | |
| Saturated Fat | 3.3 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 23 mg | 8% | |
| Sodium | 32 mg | 1% | |
| Total Carbohydrate | 15.8 g | 6% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 5.9 g | ||
| Protein | 1.6 g | 3% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 5 mg | 0% | |
| Iron | 0.5 mg | 3% | |
| Potassium | 20 mg | 0% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
